Farm Dreams

Homesteading, Organic Gardening, How to Farm, Preparedness, Self-Reliance

Neville McNaughton Male Saint Louis, MO United States: Like

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Neville McNaughton commented on Neville McNaughton's blog post Cheese Room Cleaning Basics

"Thank you"

Jan 20, 2012

NHF commented on Neville McNaughton's blog post Cheese Room Cleaning Basics

"Good points Neville and great reminder!"

Jan 20, 2012

Neville McNaughton posted a blog post

Cheese Room Cleaning Basics

The Cheese DoctorIts basic, we all know how to wash and clean right? We step in the shower, use soap and come out clean. There are products for getting grease off mechanics hands, products for washing the milking parlor and products for the dishwasher. There must be a product for the Cheese Room, you would think so? But it’s not that simple, it’s a changing world and perhaps we need to recap. It has been 33 years since I graduated from college and the basics went like this:Warm rinse dump,…See More

Jan 19, 2012

2 Comments 2 Likes

Neville McNaughton's blog post was featured

Drains: Choose the best or lose your flow!

The Cheese DoctorAs new Cheesemakers it is so easy to dive off the cliff assuming there is water at the bottom. You looked over the edge and saw water; however, so often what you see is a mirage. It looked like water but, it was really dry sand. It is my experience that the entrepreneurial gene/spirit can be flawed. The entrepreneur seems to have the “I’ll figure it out gene”, a gene so powerful that when it’s satisfied, the holder of this gene feels a great sense of achievement. This…See More

Jan 12, 2012

0 Comments 1 Like

Little Seed Farm commented on Neville McNaughton's blog post Good Manufacturing Practices (GMP’s): The Essential Know-Hows to Starting a Cheese Operation

"Great advice Neville, thanks for sharing. Couldn't agree more with the emphasis on strict adherence to well-defined best practices. Looking forward to your future posts."

Jan 6, 2012

Neville McNaughton's blog post was featured

Good Manufacturing Practices (GMP’s): The Essential Know-Hows to Starting a Cheese Operation

When it comes to operating any type of plant, be it a lamb, cow, or cheese operation, the operator will inevitably face the question of why something isn’t working. “Why is my cheese rotting?” “Why is my cow acting so shy?” Or “Why is the humidity so high in this room?” I can honestly say I have been there too. My experience in the cheese industry is by no means flawless, and mistakes have given me much knowledge and foresight to prepare for problems in advance. By using an established plan…See More

Jan 5, 2012

1 Comment 2 Likes

Neville McNaughton commented on Jason Foscolo's blog post Raw Milk as Pet Food

"Thank you for the clarification. I want my clients whom we advise on a variety of subjects to remain in business. If pet food is made to a lower standard than real food we must be careful. We are in the business of producing and…"

Dec 19, 2011

Neville McNaughton commented on Jason Foscolo's blog post Raw Milk as Pet Food

"Dr. Cheese says: all milk and cheese sold as pet food must meet high standards, pet food if frequently place in full access of children, near the floor etc. making pets sick is one thing but making children sick who eat, touch or play with pet food…"

Dec 19, 2011

Jason Foscolo commented on Neville McNaughton's blog post All About the Blues: The differences between gorgonzola, traditional blue, roquefort, etc.

"I find the link between blue cheeses and nightmares to be utterly fascinating. Not like I'd let a bad dream keep me from eating them. Stinkier, the better. "

Dec 10, 2011

Daisy commented on Neville McNaughton's blog post All About the Blues: The differences between gorgonzola, traditional blue, roquefort, etc.

"Who knew that delicious cheese was probably somebody's batch gone bad! I do love blue cheese, but find that if it's an overly salty blue then a drizzle of honey really balances it out for me. Can't wait to learn some more…"

Dec 9, 2011

Neville McNaughton's blog post was featured

All About the Blues: The differences between gorgonzola, traditional blue, roquefort, etc.

The Cheese Doctor BlogThe famous traditional blues are Mountain Gorgonzola, Roquefort, Stilton and they probably all owe their origins to other cheeses. Gorgonzola to Stracchino, Roquefort to some hard dry cheese, Stilton to some acidic English territorial. In other words the highly refined blue cheeses we have today are an evolution of other cheeses that were infected with mold and because of the right levels of salt and moisture the mold developed approvingly. Blue cheese were not prime,…See More

Dec 8, 2011

2 Comments 6 Likes

Neville McNaughton posted a blog post

All About the Blues: The differences between gorgonzola, traditional blue, roquefort, etc.

Dec 8, 2011

2 Comments 6 Likes

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Neville McNaughton's Blog

Cheese Room Cleaning Basics

Posted on January 19, 2012 at 1:00pm 2 Comments 2 Likes

The Cheese Doctor

Its basic, we all know how to wash and clean right? We step in the shower, use soap and come out clean. There are products for getting grease off mechanics hands, products for washing the milking parlor and products for the dishwasher. There must be a product for the Cheese Room, you would think so? But it’s not that simple, it’s a changing world and perhaps we need to…

Continue

Drains: Choose the best or lose your flow!

Posted on January 12, 2012 at 1:00pm 0 Comments 1 Like

The Cheese Doctor

As new Cheesemakers it is so easy to dive off the cliff assuming there is water at the bottom. You looked over the edge and saw water; however, so often what you see is a mirage. It looked like water but, it was really dry sand. It is my experience that the entrepreneurial gene/spirit can be flawed. The entrepreneur seems to have the “I’ll figure it out gene”, a gene so powerful that when it’s satisfied, the holder…

Continue

Good Manufacturing Practices (GMP’s): The Essential Know-Hows to Starting a Cheese Operation

Posted on January 5, 2012 at 1:00pm 1 Comment 2 Likes

Continue

All About the Blues: The differences between gorgonzola, traditional blue, roquefort, etc.

Posted on December 8, 2011 at 1:00pm 2 Comments 6 Likes

The Cheese Doctor Blog

The famous traditional blues are Mountain Gorgonzola, Roquefort, Stilton and they probably all owe their origins to other cheeses. Gorgonzola to Stracchino, Roquefort to some hard dry cheese, Stilton to some acidic English territorial. In other words the…

Continue